Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1887-06-10
Best Conditions for Cream Rising

The little lite of milk" is the some.
what practical way in which Prof w. II.
Lynch, in his new and valuable treatise
on profitable Dairy Agriculture, "speaks
of that period OF milk from the time it
is drawn to that in which changes take
place in it. And when it is remembered
how short this period is, it will be seen
that there is quite as much truth as po-
etry in the expression. This expression
is used in describing the most favorable
conditions for cream-rising. What are
these cOnditionsp
| First of all, there should be a high
| Dreaming quality in the milk itself, as
more depends upon this. to give a large
Yield OF cream. than upon the particular
systems employed. In other words, it is
that the butter making breed should
be selected if one expects the best quality
and largest amount of cream. The cream
ing quality of milk is first dependant up
on the animal itself, or upon the breed
1t is also dependant upon the feed and
are OF the COW. Moreover, cream is in
tluenced by the distance of time from
calving. time between the milkings, and
other circumstances. Then. the milk
should be drawn into clean vessels, and
kept constantly in pure, mtainted at
mosphere.
The next thing, and a most important
one to be observed is that there is no de-
lay in Immediately setting the milk where
it may be rapidly cooled down. The pc.
riod between which is drawn and the
cream, even under the best conditions,
ceases to rise, is all to short for the COM
plete separation of ali the cream. Even
under the most perfect conditions some of
the cream will be left in the milk. But
the quicker the milk is set after it is
drawn. and the more rapidly it is cooled
the less will be that residue of cream
which will remain in the milk, and the
less the loss from this source.
Thirdly. there should be perfect rest of
the cream. The pans or cans should be
placed in position where they will not
be influenced by noise or jarring. which
will disturb the milk. When cream is
rising in deep can or pan, the minute
globules are quite far apart. and outside
agitation or disturbance of the can serves
to interrupt the process of rising. This
upward movement of the cream globules
is so slight that it cannot resist any no.
ticeable counteracting disturbance. when
milk is first drawn" says Prof. Lynch.
sit is, by virtue of its temperature. in its
most critical condition for keeping. and,
by virtue of lis freshness and high tenn
perature, at its best for giving up its
cream. To get good results it is neces.
sary to quickly relieve that critical condi
ton by lowering the temperature, and to
take immediate advantage Of the moment
airy favorable conditions for cream rising
by giving the cream a chance to rise dur
ing the process of cooling. Prof. Henry,
OF Wisconsin, found this loss to range from
four to nine per cent, from delay OF
from twenty to thirty minutes. Such loss
may be sometimes greater, sometimes less.
1t might be psrtially-not wholly-made
up by heightened setting, but other con-
siderations usually forbid this. This coz
dition being simple one and under easy
control, the very least that any dairyman
can ask of himself 10 to see that there be
no tinse lost in setting the milk, 30 that